Creole prawns (Prawn Creole) – Portion for 1 persons
2 teaspoons of permitted oil
1 a small stalk of celery, finely chopped
1 a small onion, finely chopped
1 spoon of dry white wine
2 tinned tomatoes, chopped
2 teaspoons of red wine vinegar
1 teaspoon of permitted sugar
1/4 green peppers, seeds removed and chopped
1 a heaped teaspoon of rice or potato flour, mixed with a tablespoon of water – for compaction
100 g of peeled cooked shrimps (Defrost frozen first)
Heat oil in a pan, put celery and onion, to fry 2-3 minutes. Pour in the wine, heat up 2-3 minutes, constantly stirring. Add the tomatoes, vinegar, sugar and paprika and keep on fire yet 5 minutes, continuing to stir. Add the flour mixed with the water, continue to heat through 2-3 minutes, stirring, until the sauce thickens. Finally, add the prawns and heat everything else 5 minutes. Serve lined up over hot rice.
Fish fritters (Fish Cakes) – Portion for 1 persons
100 g fish fillets (tooth. possibilities)
2 medium-sized potatoes
a piece of legal margarine from unsaturated oils
water
1 spoon of chopped parsley
frying oil
Boil the potatoes. Immerse the fresh fish in the water for a while, when it softens well. Drain thoroughly, crush into a salad bowl (remove any bones from the fresh fish). Mash the potatoes, while still hot, add to the fish along with margarine or butter and mix thoroughly. Pour in a little water to make it soft, but a compact mass. Add the parsley, mix well, form 2 or 3 flat cakes.
Heat a little oil in a frying pan. Fry the fish cakes until they are crispy on both sides, turning them only once. Serve on a hot platter with carrots and peas or grilled tomatoes.
POSSIBILITIES
Fish: canned salmon (in its own sauce), fresh cod or burbot
Oil: sunflower, saffron or other allowed
CAUTION: Fish fritters can be eaten for breakfast, tea, dinner or as the main dinner course. Industrially produced ready-made pies are usually breaded in an egg and a bun, and their main ingredient is potatoes. Also, unbreaded pies can be crispy and the proportions of fish and potatoes should be roughly equal. Then you can use butter instead of margarine, when you are not allergic to milk.